Wishing all our customers a very Happy and Healthy New Year!
What a busy month December was! as well as our Christmas orders we also had a new shed going up, much to the delight of the last few cows waiting to come in. A week before Christmas they came in, now we have space for cows, sheep straw ,hay the lot. No more juggling things around.
Christmas and the festivities may be over but winter certainly is not. Why not take the opportunity to fill your freezer with stocks of braising steak, mince, shoulder of pork/lamb all those cuts of meat which can be placed in a slow cooker/AGA ,so you have a lovely hearty warm meal to come back to after a busy day at work or a day out in the cold.
We have plenty on offer to make your Christmas a very special day and to provide your loved ones with high quality ,traditionally reared meat, that won’t disappoint.
We supply Ribs of Beef from our Dexter x Devon’s, Gammon from our Gloucester Old Spot pigs, large or small beef joints, legs or shoulders of pork with ‘proper crackling’, as well as chipolatas and back or streaky bacon.
Whatever your requirements, please just send an email to discuss or call 01647 231649/07895 097328
What a year we have had with our products at these awards:
We entered three products into each of the following awards:
The Great Taste Awards, Taste of the West Awards and Food Drink Devon Awards.
These range from National/International to the fantastic local produce which Devon provides.
Great Taste 3* – Shoulder of Lleyn Hogget
Great Taste 1* -Salt Beef (Silverside)
Taste of the West -Gold – Shoulder of Lleyn Hogget
Taste of the West- Gold – Dexter x Devon Rib Eye Steak
Taste of the West- Highly Commended-Gloucester Old Spot Sausages
Food Drink Devon -Gold- Shoulder of Lleyn Hogget
Food Drink Devon -Gold- Dexter x Devon Rib Eye Steak
Food Drink Devon- Gold- Gloucester Old Spot Tenderloin
So proud of our achievements as we are only a small family farm and we produce and process it all ourselves.
We are delighted to announce that at this years awards we received 3 stars for our ‘Shoulder of Lleyn Hogget’ and a 1 star for a Silverside salt beef.
There were over 12,000 entries and less than 3% receive a 3 star, so very happy!!
Well we survived! that’s about it. Never want to experience such a wet and then cold winter again.
Still we made it through.We have since finished lambing, the crops have had fertiliser on, to help with growth, the Spring Barley is in ,the cows are out and the fields rolled.
In fact ,for the first time since November I feel there is an element of control, how long it will last?
What a month it has been. It has been so wet ,the track to the sheep fields has looked like this many a time. It makes the days very long and hard.
On the plus side we have scanned the ewes ,with one group of my older girls scanning out at 200%,so couldn’t ask any more from them, the other group were 178%.
We have put in a new yard on which to sort them out and it makes life so much easier.
Hoping February will bring some sun!
In an effort to help reduce unwanted packaging,
we have now started packing our sausages in biodegradable and compostable trays. While it will not solve the world’s problems ,we do hope that our contribution will help. We are also looking into alternative packaging, for our mail order boxes.
As I write this, the lanes are awash but fortunately not as bad as poor old Coverack and the sheep have taken to the hedges. Luckily for them the hedges are very thick at the moment as they are full of leaves.
Lambing which started 1st April ran on until 4th May, there were two ewes who held on to the very very last moment. Lambing went very well and our losses were minimal with big and strong and the ewes milky, combined with plenty of grass and sunshine, it was the perfect start for them.
Since then the ewes have been shorn and the lambs are looking really well.
We have recently got a new puppy called Pip, who even though she is only 13 weeks old shows such instinct. Yesterday, she gathered the shearling ewes up to the gate(without my consent!) and then held them up in the gateway, in a very professional and mature manner.
Well although we have five weeks to go, it will be here too soon. The ewes expecting triplets are delighted to be receiving VIP treatment, a trough full of sheep nuts and bucket full of yummy minerals. The ewes expecting twins will start to receive extra feed next week and the singles, tough, they will just get grass/silage.
We have just weaned off 16 calves from their mothers, a noisy affair for a few days but the cows looked relieved not to be feeding big calves, when they will be expecting another soon. Our eldest cow Heidi, will be 19 in May and is very proud of her calf, born on Friday 13th January. She is very much looking forward to being outside on grass.
What a difference a year makes!
Last winter was so tough for the animals and for us trying to look after them. It was so ,so wet. This year has been kind, the fields are dry (ish) and the grass has been growing.
Heidi our oldest cow, who will be 19 in May, had a little girl on Friday 13th. She is now going into retirement.
The sheep have been scanned, though the numbers due are disappointing. There are several factors which may cause this, trying to establish which one is not so easy. At least we won’t have 44 on the bottle ,like we did last year.
Winston, our pet pig, has now become the proud father of several piglets, having decided to keep him as our ‘stud ‘boar.
It is always so lovely to receive emails such as the one below, from a happy Christmas order customer.
”We would just like to say that the pork and beef we received was absolutely fantastic. We cooked the beef on the barbeque and ate it for days afterwards-the flavours were amazing. The pork gave such lovely crackling and was soooo tasty. The best buy this Christmas. Thank you so much for producing what must be very happy animals and to give us such fantastic tasting meat”